Recipe by: Chef Pae
Ingredients
Ingredients for the Kungpao Sauce:
- 1 Tbsp Garlic, minced
- 1 Tbsp Ginger, minced
- 20g Caster Sugar
- 10g Sweet Black Rice Vinegar
- 10g Soy Sauce
- 10g Shaoxing Wine
- 15g Szechuan Dou Ban Jiang
- 1 Tbsp Cornstarch, diluted in water
- 20g Water or Vegetable Broth
Ingredients for the Stir Fry:
- 160g U.S. Lentils, cooked
- 3g Green Szechuan Peppers, roasted
- 2 Tbsp Cooking Oil
- 5g Dried Red Chilis, chopped
- 5g Ginger, minced
- 10g Garlic, minced
- 50g Yellow Bell Pepper, cut into strips
- 50g Green Beans, blanched
- 1 Spring Onion, sliced
- 55g Fried Peanuts
- 5g Sesame Oil
Directions
Instructions for the Kungpao Sauce:
- Mix all the ingredients together in a bowl, then set aside.
Instructions for the Stir Fry:
- Sauté cooked lentils in a bit of oil to remove excess moisture, then set aside.
- Roast Szechuan peppers on the stove, lightly smash them, and set aside.
- In a pan, heat cooking oil. Fry dried red chilis until fragrant, then add minced garlic and ginger.
- Add lentils to the pan, and continue cooking for 2 minutes on medium-low heat.
- Add bell peppers and green beans, then mix to combine.
- Add the kungpao sauce and mix well.
- Add fried peanuts and spring onions. Finish with a touch of sesame oil, then remove from the stove.
- Serve with rice and garnish with chopped spring onions.
